Chef Jesse's Father's Day pork tenderloin

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Chef Jesse's Father's Day pork tenderloin
Makes 2 tenderloins

Spice rub
1/2 tsp black pepper
1:2 tsp white pepper
1/2 tsp kosher salt
1tsp Smoked paprika
1tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp Granulated brown sugar.
1/2 tsp crushed red pepper
1/2 tsp fresh thyme , fine minced

For two tenderloin
To make the brine
1/2 Gallon water
1/2 cup Kosher salt
1/2 cup Brown sugar
2 thyme sprigs
1/4 cup pickling spices

In a medium pot add cold water, Kosher salt, brown sugar, fresh thyme, and pickling spices, heat on the stove for 5 minutes to release the favors, cool down with ice cubes.

Brine  has to be completely cold before adding pork, after completely cold , add the pork tenderloin, zip loc bag or plastic container , overnight (Note, do not use stainless steel bowl to brine in)

Next day take pork out of brined rinse with cold water and season with your favorite rub, or just a little salt and pepper.  Allow tenderloins to come to room temperature. 

Pre-heat one side of the grill to about 350° and leave the other side a bit cooler. Grill the tenderloins at an angle for about 3 minutes, switching the angle to get classic grill hash marks. Flip the pork over and create marks on the other side. Cooking the pork for about 12 minutes total. 

Happy Father's Day!
Buon Appetito!